Politician’s kids become politicians. Actor’s kids become actors – and most of them use their resemblance to their famous parents (hopefully, they’ve also inherited some talent) to start their careers. So, why not chefs’ kids?

Maybe that’s always been the case – think of Bocuse and his son Jerome, Michel Roux Sr. and Jr., or Elena Arzak. Restaurants in Europe have been handed down within a family, so following in your famous (or not-so-famous) parents’ profession was a necessity.

But has it been as true in the US? Give it time…after all, Bocuse and his generation of celebrity chefs are about 20 years or more years older than the first generation of US chefs to leave the anonymity of the kitchen behind – Wolfgang Puck, Charlie Palmer and others discussed in Super Chef. But we won’t have to wait long – since American chefs often start their kids earlier – way earlier.

The trick is figuring out if the offspring’s success is helping their own career or their parent’s career.

Mario Batali‘s two boys, Benno and Leo, are coming out with their cookbook, The Batali Brothers Cookbook (Ecco 2013). Both have been in the foodie spotlight along with other Italian-American cooking kids like Gale Gand‘s son Gio. Celebrity Chefs kids can help their parents reach younger customers – and instill important lessons on good diet choices. Chef’s kids lunchbox choices have long been a favorite topic for newspaper columnists.

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About Super Chef magazine

What is a “Super Chef”?

Briefly: "A super chef is an empire-building celebrity chef."

Detailed: "A number of ingredients go into making Super Chefs. Their businesses reach geographically outside one city and beyond restaurants into other businesses. They are celebrated for their cooking talents and bedazzling, media-savvy ways. They manage large businesses, building brand names and personal wealth unheard of before among chefs. Their business empires are enduring."